Kale with Chestnuts

Ingredients

• 1 pound large chestnuts
• 2 tablespoonfuls poultry fat or pure leaf lard
• 1 even teaspoonful salt
• 1 even teaspoonful pepper
• 1 fine-chopped onion

Method

1. 1

   Wash kale several times in cold water; place in a saucepan, cover with boiling water, and cook for 10 minutes.

2. 2

   Drain and chop coarsely.

3. 3

   Return kale to the saucepan, add poultry fat, season with salt, pepper, and onion, cover with boiling water, and boil until done, about 1.5 hours.

4. 4

   Cook chestnuts in boiling water for 20 minutes, drain, and remove skin.

5. 5

   Return chestnuts to a saucepan with white bouillon or broth, add sugar, and boil until tender.

6. 6

   Drain, add butter, and toss for 10 minutes over the fire.

7. 7

   Arrange kale on a hot dish, lay chestnuts around it, and add a border of small fried German potatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 321. The excerpt below is the record exactly as published.

2 tablespoonfuls poultry fat or pure leaf lard ; season with 1 even teaspoonful salt, 1 even teaspoon- ful pepper, and 1 fine-chopped onion, cover with boiling water, and boil tOl done, which will take V/f hour. At the same time place 1 pound large chestnuts over the fire, cook 20 minutes ; drain, and remove the skin ; return the chestnuts in a saucepan to the fire, cover with white bouillon or broth, add 1 teaspoonful sugar, and 4S0 VEGETABLES. boil till tender ; then drain, add 1 ounce batter, and toss for a teyi minutes over the fire. Arrange the kale on a hot dish, around it lay the chestnuts, and around the chestnuts a border of small fried German potatoes. Spinach k la GrSme. — Gut off the stalks from V, peck of spinach, trim it neatly, and wash it 4 times in plenty of cold water ; place in a saucepan, cover with boiling water, add Yt tablespoonful salt ; if very young boil it 10 minutes, if old 15 minutes. Remove, drain, and press out all the water, then chop it very fine. Melt 2 ounces butter in a saucepan, add 1 tablespoonful flour, stir, and cook 2 minutes ; add y, pint cream or milk, y, even teaspoonf ul salt, ^4, teaspoonfnl white pepper, cook a few minutes; add the spinach, stir for a few minutes ; dress on a hot dish, and garnish with 6 poached eggs or 3 hard-boiled eggs cut into quarters. Spinach i, l'Am6ricaine. — Prepare and wash y^ peck of spinach as in foregoing recipe ; place it over the fire in a saucepan, cover with boiling water, add y^ tablespoonful salt, boil 15 minutes ; then drain well in a colander, cut through it several times with a knife, place it in a hot covered dish, put 1 ounce butter in small pieces over the top ; cover, and set the dish for a few minutes in front of oven ; garnish with 3 hard-boiled eggs cut into quarters, and serve with vinegar. Spinach h, I'Espagnole. — Glean and cook y^ peck spinach the same as spinach & la crSme ; chop it fine. Melt 2 ounces butter in a saucepan, add the spinach, y^ cupful seedless raisins, and y^ cup- ful fine-chopped almonds ; season with % even teaspoonful pepper

Cook this with the app: pantry check, scaling, and the assistant.